Executive Chef

Ziyana Business Consulting and Training; Polokwane; On-site; ZAR 200 000 - 300 000; Full time

Job summary

A premier hospitality management firm in Limpopo is seeking an experienced Executive Chef to oversee the culinary operations of multiple venues, ensuring high standards of food quality and service. Applicants should possess 3–5 years of experience in a similar role at a 4- or 5-star establishment, along with relevant culinary qualifications. Leadership skills and business acumen are essential. Negotiable salary based on experience offered.

Benefits

Negotiable salary based on experience

Meals provided on duty

Qualifications

• At least 3–5 years Executive Chef experience at a 4- or 5-star hotel.
• Valid driver’s licence & own transport required.
• Good leadership skills and strong ethical attitude.
• Stable track record necessary.

Responsibilities

• Oversee food preparation, cooking, and presentation.
• Manage kitchen staff and suppliers.
• Ensure compliance with hygiene standards.
• Control food costs and manage inventory.

Skills

Culinary Experience

Restaurant Experience

Kitchen Management Experience

Leadership Experience

Cost Control

Menu Planning

Education

Matric or equivalent

Further tertiary culinary qualifications

Tools

MS Office (Word, Excel & Outlook)

Job description

Responsibilities

• Must be prepared to work in remote area including adaptability required in such an environment.
• Position would be responsible for two restaurants, two bush venues and all function facilities which include conference facilities.
• Responsible for the preparation, cooking and presentation of all food items in accordance with laid down minimum standards as required by the company for a 4‑star lodge.
• Ensure quality & efficiency of food & service to customers is at highest levels always.
• Must be able to do the purchasing, checking of goods and packing of all relevant storage facilities.
• Serve hot buffet & a la carte as required.
• Must be strong in food stock control and keep wastage to a minimum.
• Good financial acumen required for controls budgeting & procurement requirements.
• Able to draft staff rosters and staff registers. Manage labour relations as required.
• Manage large staff complement.
• Manage suppliers & deliveries as required prioritising both quality and cost.
• Ensure standards as laid out by the company are always upheld by the kitchen.
• Be able to run various functions at the same time.
• Monitor food standards consistently.
• Have an extremely high standard of hygiene.
• Ensure all food service areas are maintained in accordance with company standards & hygiene requirements.
• Management of Food FIFO.
• Reporting of breakages as required.
• Must have an excellent understanding of Food Cost and Cost Controls.
• Must be able to work in all kitchen departments and train staff to required levels of efficiency.
• Promote interdepartmental cooperation.

Requirements

• Applicants must have at least 3–5 years Executive Chef experience at a 4‑ or 5‑star hotel.
• Matric or equivalent.
• Further tertiary culinary qualifications.
• Valid driver’s licence & own transport.
• Must have good leadership skills and a strong ethical, confidential, motivated, honest, passionate, sales‑oriented attitude.
• Management reporting required.
• Manage customer complaints when required.
• Valid RSA ID.
• Stable track record.
• Good computer skills in MS Office (Word, Excel & Outlook).
• Manage the kitchen as a business unit.
• Menu planning as required.

Benefits

• Salary negotiable within reason & dependent on experience and qualifications. The remuneration will be discussed at the interviews or upon individual requests.
• Meals provided on duty.

Required Skills

Applicants must have at least 3–5 years Executive Chef experience at a 4‑ or 5‑star hotel. Matric. Further tertiary culinary qualifications. Valid driver’s licence & own transport. Must have good leadership skills. Management reporting required. Manage customer complaints when required. Valid RSA ID. Stable track record. Good computer skills in MS Office (Word, Excel & Outlook). Reliable, ethical, confidential, motivated, sales‑oriented, honest, passionate. Manage the kitchen as a business unit. Menu planning as required.

Key Skills

Culinary Experience, Restaurant Experience, Kitchen Management Experience, Kitchen Experience, Labor Cost Analysis, Catering, Management Experience, Cooking, Cost Control, Menu Planning, Sanitation, Leadership Experience.

Employment Type: Full Time
Experience: years
Vacancy: 1